Tuesday, May 22, 2007

Searching for a new way to use my much too ripe bananas, I found a banana muffin recipe that called for walnuts too. That sounded great to me. I didn’t have walnuts at home but I did have some hazelnuts and I thought it would be a different twist to an already good recipe.

I made the muffins and they turned out really good. I was amazed by how tender they were, even on the following day. I immediately thought of posting them here but first I decided to ask Saffron, a foodie I didn’t know until then, if she was OK with that.

**** pause to clarify something ****

I’ve been blogging for a while now and up to this moment I’ve made and posted several recipes from foodies I admire - thank heavens I’ve never had a problem with that.But I have a sort of rule I follow – if the blogger is someone closer I know they won’t mind. Much to the contrary – I know some of them actually like it.I do – everytimesomeonecookssomething I posted (or getsinspired by my recipes) I get all smiley and I even talk to my computer, if there’s no one else to share the joy with.

Depending on the case, I sent the person an email just letting them know about the post or asking for their permission to post.

**** end of pause ****

She sent me a sweet, sweet email back and I was sure that I had found one more foodie to admire.

The only thing I’d have changed is the amount of sugar - I'd use a bit less because my bananas were really ripe and sweet.Saffron, tks for sharing such a delicious recipe!

Preheat oven to 190ºC/375ºF and line muffin pan with muffin paper cups.Sift flour, baking soda, baking powder and salt and mix well. Set aside.Chop the hazelnuts and reserve 1 tablespoon for sprinkling on top – I reserved 1 ½ tablespoons.Place the bananas in a large bowl and mash well. Add the sugar and melted butter. Mix well.Add the dry ingredients to the banana mixture and then add the hazelnuts - mix just enough to bring everything together. Don’t overmix.Fill muffin cups about ¾ to the top and sprinkle with the reserved chopped nuts.Bake for 20 minutes or till the muffins are golden brown.

* you can use 3 large bananas and 1 egg. I made them exactly like the original recipe and I can say that it worked beautifully without the egg.

31 comments:

Patricia, those look yummy & moist. Funny thing is that I had ripe bananas lying around too. So I made banana cake, but because I was also going to bake something for s friend i decided to put a crumble topping to make it extra special (that way, I don't have to glaze it, etc). I'll post it on my blog soon.

Bananas just turn into real nectars once baked..I can't resist. these muffins are in the to do list..and jumping the queue because the list is far too loooong.Thanks to you and to Saffron for the recipe.

Those muffins look wonderful -- I love finding new ways to use old bananas! And about posting recipes.... whenever someone asks to post one of my recipes, I always say yes -- and I'm always glad they ask.

By the wayDagensMuffin ("The Daily Muffin") is Sweden’s greatest website about muffins!

The Swedish version has 660 recipes and 180 images. Now there’s a Finnish & a French version too! The English version is currently under construction. In the coming months, more than 100 recipes will be translated into English.

Oooo, bananas and hazelnuts. Yummy! Food blogging is most definitely a lovely way to meet great people. No better person than someone willing to share a great recipe, it's almost like being invited to eat with them.